This Lemon Pudding Cake is one of the best lemon desserts ever! It's a simple lemon cake with lemon pudding, lemon glaze, and a creamy cheesecake pudding frosting. The cake is light and tender, and each bite has plenty of fresh lemon flavor to keep you coming back for more.
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I love the spring and summer feel of this easy lemon cake. The bright lemon juice and yellow color just put me in a good mood and ready to soak up sunshine! Typically, we like to avoid the oven during hot days and make our lemon fluff dessert, but this dessert is worth it.
If you like super-easy cake recipes, you will love Jello poke cake and better than sex cake.
Why You'll Love This Recipe
- It's great to make ahead: This recipe needs time in between the layers to cool or chill. I prefer to make this lemon cake with pudding in advance, so I won't have to wait around to move on to the next steps.
- Prepare the toppings early: You can easily make the glaze and frosting ahead of time and store them in the refrigerator until the cake is cooled and ready to go. It makes it all so simple!
- There's minimal hands-on work: You only need about 25 minutes to prep this delicious citrus cake. Then your oven and fridge does the rest!
Ingredients
Essential ingredients for making this recipe are highlighted below. I separated the ingredients and added some helpful information to make this recipe even easier for you!
For the cake
- Lemon cake mix: I like Duncan Hines Moist Deluxe Supreme lemon cake mix because I love its authentic lemon flavor more than other brands, but you may use any other kind you like. You won't need the ingredients listed on the box, though!
- Lemon instant pudding: All you'll need for the lemon cake is the packet of pudding mix. You don't need to add milk because you'll be using buttermilk and eggs instead.
- Butter: This is essential for moisture and to keep the batter smooth.
- Whole Milk: This makes the cake extra tender and moist.
For the frosting
- Cheesecake instant pudding/milk: Combine the cheesecake pudding mix and milk to make the soft-set pudding mixture before you add the sweetener and Cool Whip.
- Powdered sugar: I add just a little bit of powdered sugar not only to achieve the perfect amount of sweetness in the frosting, but also to help thicken it further.
- Lemon zest: Add a sprinkle of fresh lemon zest to the top of the cake for added freshness and beautiful presentation.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lemon-lime: Swap the lemon juice in this recipe for lime juice for a fun citrus twist.
- Vanilla: Try vanilla pudding in the cake batter to make the lemon flavor more subtle.
- Fresh berries: Fold fresh berries into the cake mix or garnish the top before serving to add even more fruit flavor.
How to Make Simple Lemon Cake
Here are the instructions on how to make this yummy lemon cake with a box mix. Preheat your oven to 350°F and grease your cake pan before you begin.
Step 1: Combine cake and pudding mixes. Add the lemon cake mix and lemon pudding mix to a mixing bowl and whisk until they are well blended.
Step 2: Add the wet ingredients. Add the melted butter, warmed whole milk and vanilla to cake/pudding mix. Whisk until they are incorporated and smooth.
Step 3: Transfer to the pan. Pour the cake batter into the prepared 9x9-inch 2 inch deep cake pan.
Step 4: Bake it. Stick it in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with few crumbs. Allow it to cool completely.
Step 5: Combine the glaze ingredients. Add the condensed milk and lemon juice to a separate, small bowl.
Step 6: Beat until smooth. Beat the mixture with an electric mixer until it's thick and creamy.
Step 7: Spread on the cake. Spread the glaze over the top of the cooled cake and place it in the refrigerator for about an hour to set.
Step 8: Make the pudding mix. Combine the cheesecake pudding mix, milk, sugar, and vanilla. Beat the ingredients with an electric mixer until they are smooth and thickened.
Step 9: Add the Cool Whip. Fold the Cool Whip into the pudding mixture.
Step 10: Spread the frosting and Chill. Spread the frosting mixture evenly over the lemon cake. Pop it in the fridge for another hour before you slice and serve it!
Recipe Tips
- Don't prepare the pudding for the cake batter: When making the lemon cake batter, only add the packet of pudding mix. You don't need to prepare the pudding first.
- Mix the ingredients just enough: You don't want to overmix any of the layers. This will keep the cake soft and the frosting fluffy and creamy.
- Thaw the Cool Whip: Ensure that the whipped topping is thawed before you use it. I like to stick it in the refrigerator the night before so it's ready when I need it.
If you love recipes like this luscious pudding cake, you may also enjoy this chocolate pudding cake.
Storage Directions
- Storing: Store leftover cake tightly covered or individual slices in airtight containers in the refrigerator for up to 4 days. You may freeze the unfrosted cake for up to 2 months.
- Make Ahead: Prepare the glaze and frosting up to 24 hours in advance and keep them in the refrigerator. You may even make the cake and place that in the fridge as well in advance to keep it cool until needed.
Serving Suggestions
- Enjoy a scoop of ice cream with your lemon cake slice. lemon blueberry ice cream and orange creamsicle ice cream are my two favorite homemade pairings.
- Add a layer of homemade rhubarb jam over the glaze to add texture and tart flavor.
- Drizzle some cranberry syrup over the cake and let it soak to add sweet cranberry flavor to the dessert.
Recipe FAQs
Of course! Make delicious lemon pudding cupcakes by lining a cupcake pan and filling each cavity ¾ of the way with the mixture. Adjust the baking time to 25-30 minutes.
Yes! Divide the batter between two 8-inch cake pans and bake them for 30-35 minutes. Add the glaze to the middle and then top it with the frosting.
This is necessary to prevent the melted butter from hardening when combining ingredients.
Simple Lemon Pudding Cake Video
More Delicious Lemon Dessert Recipes
Do you like lemon desserts? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Lemon Pudding Cake
Equipment
- 8 x 8 or 9 x 9 inch cake pan 2 inches deep
Ingredients
Cake
- 1 box (13.25 oz) Lemon cake mix Duncan Hines Moist Deluxe Supreme or your favorite brand
- 1 pkg (3.4 oz) Lemon instant pudding mix
- 2 ½ cups Whole milk warmed or room temperature
- ½ cup Unsalted butter melted
- 1 teaspoon Vanilla extract
Lemon Glaze
- 5 ounces Sweetened condensed milk or ½ a 10 oz can
- 2 ½ tablespoons Fresh lemon juice
Frosting
- 1 pkg (3.4 oz) Cheesecake Instant Pudding
- 2 tablespoons Icing or Powdered Sugar
- ½ cup Milk
- ½ teaspoon Vanilla Extract
- 4 ounces Cool Whip thawed not frozen or ½ an 8 oz tub
Decoration
- lemon zested
Instructions
Cake
- Lightly coat baking dish with cooking spray.
- Add the lemon cake mix and lemon pudding mix to a large mixing bowl and whisk until they are well blended.
- Add the melted butter, vanilla and warmed or room temperature whole milk. Whisk until incorporated and smooth.
- Pour cake into a greased 9x9 inch 2 inch deep cake pan.
- Bake at 350 degrees for 48-52 minutes or until a toothpick inserted into the center comes out basically clean with a crumb or two perhaps. The sides will start to pull away from pan edge and cake will start to crack. Allow cake to cool in pan for 20 minutes.
- Flip cake onto a rack, parchment paper or a serving platter to finish cooling completely.
Lemon Glaze
- In a bowl combine sweetened condensed milk and lemon juice.
- Whisk or ideally mix with an electric mixer until mixture thickens. This will take 60 to 90 seconds.
- Pour over cooled cake and refrigerate until glaze sets about 1 hour.
Frosting
- In a mixing bowl, combine pudding mix, powdered sugar, whole milk, and vanilla extract. Beat with an electric mixer until mixture has thickened and pudding mix dissolved, about 3 minutes.
- Fold in cool whip with spatula until fully incorporated.
- Spread evenly over cake.
- Garnish with a sprinkling of lemon zest if you choose.
- Chill cake for 1 hour before serving.
Video
Notes
- Store leftover cake tightly covered in the fridge for up to 3 days.
- Don't follow the directions on the lemon pudding package! Add the dry mix to the cake batter and follow the provided instructions instead.
- Make sure your milk is at room temperature or warmed to prevent the butter from hardening when making cake batter.
Nutrition
This post was originally published, 4/6/17. It's been updated with new content and images.
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